Donnachiara Falanghina Resilienza 2018

Pressing of grapes that are cooled quickly to 50°F for 4-6 hours. Soft crushing grapes with static decantation. Fermentation at 57-60°F in steel vats for 15 days. Malolactic fermentation is not done.

Bright straw yellow in the glass. Fresh and bright aromas of sliced peaches and pears with some flint, followed by a full body, beautiful fruit with flanking acidity and a tasteful, round finish.